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Recipes
Grilled Potato Skins
By Tonya_Speed
In a small bowl, combine rosemary, butter, sea salt and pepper; set aside
- 2 tablespoons butter, softened
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 large russet potatoes, scrubbed
- 1 cup shredded cheddar cheese
- 3 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 green onions, chopped
Fresh Cream of Tomato Soup
By Tonya_Speed
Coat a large saucepan with cooking spray and set pan over medium heat
- 1 spray(s) cooking spray
- 2 medium leek(s), chopped (white parts only)
- 8 medium tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
- 1 tsp dried thyme
- 1 piece(s) bay leaf
- 4 cup(s) vegetable broth
- 12 oz fat-free evaporated milk
- 1/4 Tbsp basil, fresh, chopped
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
- 1 Tbsp thyme, fresh (for garnish)
Million Dollar Fudge
By Tonya_Speed
Combine sugar, salt, margarine and milk in large saucepan
- 4 1/2 Cups sugar
- 1 tsp salt
- 1 cube margarine
- 1 can evaporated milk
- 7 oz. jar marshmallow crème
- 16 oz. Hershey bar, broken into pieces (I use Hershey bar with almonds, yum!)
- 18 oz. semi sweet chocolate chips
- 2 tsp vanilla
Waffle/Pancake Mix
By Tonya_Speed
This will make four quarts
- To make pancakes or waffles:
- 8 cups flour
- 2 cups whole-wheat flour
- 1 1/2 cups buckwheat flour
- 1/2 cup cornmeal (stone ground)
- 1 1/2 cups oatmeal (blend in your blender till powdered)
- 2 cups buttermilk powder
- 5 tablespoons baking powder
- 2 tablespoons baking soda
- 1 cup sugar
- 2 tablespoons salt
- 1 cup pancake mix
- 1 egg
- 1/2 to 2/3 cup water
- 2 tablespoons vegetable oil
Saffron Baked Rice
By Tonya_Speed
NUTRITION per serving: 354 Calories; 21g Fat; 7g Protein; 35g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 129...
- 1/2 pound basmati rice
- 1 pinch saffron threads (or a dash of saffron powder)
- 2 tablespoons hot water
- 1/4 cup slivered almonds
- 2 tablespoon butter
- 2 cups water
Ultimate Chicken Fingers (lighter recipe)
By Tonya_Speed
Nutrition Information: 1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat...
- 2/3 cup Bisquick Heart Smart® mix
- 1/2 cup grated reduced-fat Parmesan cheese
- 1/2 teaspoon salt or garlic salt
- 1/2 teaspoon paprika
- 3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
- 1/4 cup fat-free egg product
- 3 tablespoons 40% vegetable oil spread, melted
Italian Sausage and Bean Soup
By Tonya_Speed
NUTRITION per serving: 353 Calories; 7g Fat; 35g Protein; 37g Carbohydrate; 9g Dietary Fiber; 45mg Cholesterol; 616...
- 1 tablespoon olive oil
- 3/4 cup chopped yellow onion
- 3 cloves garlic, pressed
- 3/4 pound turkey Italian sausage, removed from casing
- 9 cups low sodium beef OR chicken broth
- 3 (15-oz.) cans cannellini OR white beans, un-drained
- 1 1/4 teaspoon dried thyme
- Salt and pepper, to taste
Adobe Chicken Stew
By Tonya_Speed
NUTRITION per serving: 244 Calories; 7g Fat; 26g Protein; 20g Carbohydrate; 5g Dietary Fiber; 60mg Cholesterol; 129...
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 clove garlic, pressed
- 2 (14.5-oz.) cans diced tomatoes, un-drained
- 2 cups cooked chicken, cubed
- 3/4 cup frozen whole kernel corn, thawed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/8 teaspoon black pepper
Beef and Tomato Corn Salsa Burritos
By Tonya_Speed
Total meal cost $9.06 Price per serving: $2
- 3/4 pound tomatoes, chopped
- 1 (16-oz.) can whole kernel corn, drained
- 1/3 cup chopped onion
- 1/3 cup chopped cilantro
- 2 tablespoons apple cider vinegar
- 1 lime, juiced
- 1 teaspoon taco seasoning mix
- 3/4 pound lean ground beef
- 4 flour tortillas
Asparagus and Spinach Soup
By Tonya_Speed
NUTRITION per serving: 131 Calories; 4g Fat; 10g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 383m...
- 1 1/2 pounds asparagus
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 stalks chopped celery
- 1/3 cup brown rice
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon dried thyme
- 21 ounces low sodium vegetable broth
- 12 ounces low sodium chicken broth
- 1 1/2 cups chopped spinach leaves